みんな大好き、すき焼き♪
Savory hot pot with seared marbled beef and variety of vegetables cooked in a soy sauce broth.
Ingredients:
1-2 package udon
½ head napa cabbage (about 10 leaves/1.8 oz/690 g)
½ bunch shungiku (Tong Hao or Garland Chrysanthemum) or any leafy vegetables (please read the blog post) (7 oz/200 g)
1 negi/Tokyo negi/long onion
1 package enoki mushrooms
8 shiitake mushrooms, carve decorative shapes
1 package Yaki Tofu (9 oz/255 g)
⅓ carrot for decoration (optional)
1 package shirataki noodles (yam noodles) or cellophane noodles (7 oz/198 g)
1 Tbsp. cooking oil
1 lb (454 g) thinly sliced beef rib eye for Sukiyaki (or slice your own meat)
1 Tbsp. brown sugar
1 cup dashi (or water) to dilute the sauce
Sukiyaki Sauce
1 cup (240 ml) sake
1 cup (240 ml) mirin
¼ cup (60 ml) sugar
1 cup (240 ml) soy sauce
1-2 package udon
½ head napa cabbage (about 10 leaves/1.8 oz/690 g)
½ bunch shungiku (Tong Hao or Garland Chrysanthemum) or any leafy vegetables (please read the blog post) (7 oz/200 g)
1 negi/Tokyo negi/long onion
1 package enoki mushrooms
8 shiitake mushrooms, carve decorative shapes
1 package Yaki Tofu (9 oz/255 g)
⅓ carrot for decoration (optional)
1 package shirataki noodles (yam noodles) or cellophane noodles (7 oz/198 g)
1 Tbsp. cooking oil
1 lb (454 g) thinly sliced beef rib eye for Sukiyaki (or slice your own meat)
1 Tbsp. brown sugar
1 cup dashi (or water) to dilute the sauce
Sukiyaki Sauce
1 cup (240 ml) sake
1 cup (240 ml) mirin
¼ cup (60 ml) sugar
1 cup (240 ml) soy sauce
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